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학생들의 역사 텍스트 읽기에서 나타난 상호텍스트성 분석
정의진 ( Jeong¸ Ui-jin ) 역사교육학회 2021 역사교육논집 Vol.78 No.-
This study shows how students read and understand historical texts on the basis of intertextuality. The students in this study wrote on the Independence Club(독립협회) and the act of dissolution by King of Gojong (고종). Most of them often relied on textbooks when writing. But some of them tended to use the internet for further, detailed information about topics, not referring to the books they had read, such a reliable source of knowledge. And they were rather attracted to the opinions opposing to what they had already known without cross-checking multiple sources. Most of the students recognized that each text they read adopts its own different perspectives or interpretations. But they failed to distinguish between the facts and the interpretations included in the texts. Some of them constructed their own narratives by filling the knowledge gaps with false information and even envisaged the aims and purposes of historical characters. A few of them were found just copying what a textbook says, or writing nothing, to clear up the confusion they were having. Most of the students, influenced by the social environment or context, interpreted the given topic with the frame of democracy versus dictatorship. Those who considered the direction of the Independence Club(독립협회) as democracy often claimed that democracy should be established. Also they believed that democracy is a natural condition for all human races. However, when seeing that democracy would be difficult to realize, some of them doubted and denied the possibility of democracy ironically. Even though the national curriculum, textbooks, and teachers’ classes were well structured, the students did not accept as intended.
Influence of Weathering Depth and Fracture Intensity to Cut Slope Movement
Uijin Jeong,Woon Sang Yoon,Jai Won Choi,Jeong Hwan Kim 한국지질과학협의회 2005 Geosciences Journal Vol.9 No.1
: Various types of slope failure with different ground conditions were analyzed by detailed field investigation of 373 road-cuts along the national highways of Korea. The ground conditions, which are related to failure types and their triggering factors, are strongly dependent upon the weathering or soil depth and fracture intensity in cut slopes. We propose the soil depth ratio (SR) and block size ratio (BR) to define the ground conditions of the cut slopes and to evaluate their instability. SR, which is related to weathering conditions of the ground, is defined as the ratio of soil depth to that of slope height. When SR is greater than 0.4, sliding failure along discontinuities does not occur. BR is defined as the ratio of the block size index to that of slope height. When BR is less than 0.01, behavior of the rock slope shows characteristics of circular sliding even if SR is less than 0.4. Therefore, the ground conditions in cut slopes can be divided into 4 classes based on SR and BR: jointed rock mass (JRM), highly fractured rock mass (HRM), massive rock mass (MRM) and soil-like mass (SLM). This classification provides useful criteria to assess the instability of cut slope composed of various ground materials, and gives some simple rules about instability modes of the cut slopes.
정의진(Uijin Jung),최동혁(Donghyuk Choi) 한국기술혁신학회 2017 한국기술혁신학회 학술대회 발표논문집 Vol.2017 No.11
기업공개(Initial Public Offering, IPO)는 기업의 중요한 전략 중 하나로 IPO를 통해 가치를 평가받고 보상받으며 다음 단계로의 성장을 위한 자본을 조달할 수 있다. 본 연구에서는 CEO의 개인적 특성이 IPO까지의 소요기간에 미치는 영향을 분석하였다. CEO의 나이, 관련 전공 여부, 최종학력, 이전 업무경험이 IPO까지의 소요기간을 단축할 것이라고 가설을 제시하였다. 코스닥 벤처기업부, 신성장기업부에 상장한 318개 기업을 대상으로 분석한 결과, 기업공개까지의 소요기간에는 CEO의 나이, 전공(의학계열), 최종 학력 등이 부(-)의 영향을 미치는 것으로 나타났다.
식물성 유지 종류와 첨가비율에 따른 비건 렌틸콩 쿠키의 품질특성 및 항산화활성
민의진(Uijin Min),하유림(Yurim Ha),김종훈(Jonghun Kim),장혜원(Hae Won Jang) 한국식품과학회 2022 한국식품과학회지 Vol.54 No.3
본 연구에서 제조된 쿠키의 품질특성과 항산화 활성에 미치는 영향을 알아보기 위하여 버터, 미강유, 카놀라유, 코코넛오일과 기타 식물성 재료들을 이용하여 렌틸콩 비건 쿠키를 제조하였다. 이를 이용해 반죽의 pH, 밀도, 쿠키의 퍼짐성, 굽기 손실률, 색도, 수분함량, 경도, 항산화 활성을 측정하였다. 퍼짐성은 모든 종류의 유지에서 유지함량이 증가할수록 증가하는 경향을 보였다. 굽기 손실률 측정 결과 네 종류 유지 모두 유지첨가량이 늘수록 굽기 손실률이 증가하는 경향을 보였다. 수분함량은 네 가지 유지에서 모두 유지함량이 증가할수록 증가하였으며(p<0.05) 미강유 30 g 첨가군의 수분함량이 가장 높은 값을 나타냈다. 경도는 쿠키의 수분함량과 반비례하는 경향을 보였으며, 유지의 함량이 증가할수록 경도가 유의적으로 감소하였다(p<0.05). 반죽과 쿠키의 품질특성을 측정한 결과로 보았을 때 카놀라유, 코코넛오일, 미강유 모두 버터를 대체하기에 적합한 유지임을 알 수 있었다. 하지만, 미강유를 첨가한 쿠키에서 유지의 함량이 증가할수록 radical 소거능이 증가하는 경향을 나타냈다(p<0.05). 따라서, 비건 렌틸콩 쿠키 제조 시 버터를 대체할 식물성 유지로 미강유의 활용이 가장 적합하다고 판단된다. 앞으로 미강유를 활용한 비건 렌틸콩 쿠키의 품질 및 항산화능 향상을 기대할 수 있을 것으로 사료된다. This study aimed to investigate the quality characteristics of vegan lentil (Lens culinaris) cookies prepared with different types (butter, rice bran oil, canola oil, and coconut oil) and content (10, 20, and 30 g) of fat and oil. The hardness and pH declined with increased fat and oil content. Spreadability, moisture content and antioxidant activity increased with the fat and oil content. The density declined only when rice bran oil was added. Lightness and yellowness decreased with higher concentrations of vegetable oil. Redness increased as more coconut oil and canola oil were added. Rice bran oil cookies had the highest pH, spreadability, moisture content and antioxidant activity. Butter cookies had the highest lightness value, whereas coconut oil cookies had the highest hardness value. In conclusion, rice bran oil could be a quality substitute for butter when developing vegan cookie products.